Chicken and Mushroom Pot Pie With A Mediterranean Touch

Photo: Ruth

Ingredients

2 large chicken breasts, chopped into bitesize pieces

250 grams of mushrooms

1 chopped onion

1 minced clove of garlic

250 grams of pancetta or smoked bacon

1 cup of white wine

2 cups of chicken stock

1 tablespoon of olive oil

150 grams of butter

2 tablespoons of flour

1 tablespoon of chopped parsley

2 pastry crusts

Preparation

Fry the pancetta in the olive oil. Add the chopped onion and garlic; fry until translucent. Add the chopped chicken; make sure its well seasoned and brown to seal in the juices.Add the white wine and let it simmer to allow the alcohol to steam off.

In the mean time, make your roux. Melt some butter and stir in the flour until smooth. Add the chicken stock and continue to stir until its a nice slightly thick cream consistency. Once the wine has reduced, not boiled dry, add your mushrooms, check for seasoning and allow to cook for a further 10 minutes, stirring from time to time.

In the meantime prepare your pastry base and preheat the oven. I bought ready made pastry as the one they have here is high quality. Line your pastry dish with the pastry

Add your chicken and mushrooms to your creamy roux as well as your parsley. Pour the mixture carefully into your pastry base

Top with the pastry making sure the wedges are well sealed together. Make a few cuts on the top to allow the mixture to steam off during cooking.

Bake at 200 degrees for 40 minutes